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Chengdu Food

Sichuan Province, located in southwestern China, is large, diverse, and rich in resources. The climate is warm and humid. Sichuan cuisine can be traced back more than 2,000 years, although its recognition as a distinct regional cuisine took place during the Song Dynasty (420 – 478 A.D.) Sichuan dishes are rich and spicy, often including Sichuan peppercorns, brown bean chili sauce, ginger, garlic, and flavorful oils and spices. Commonly used cooking techniques include steaming, stir-frying and dry braising. Famous Sichuan dishes include Kung Pao chicken, Twice cooked pork, Ma Po Tofu and Sichuan hotpot.

Kung Pao chicken

Kung Pao chicken, also transcribed as Gong Bao chicken, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish is popular both within China and in westernized Chinese cuisine in North America. The classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China also includes Sichuan peppercorns. The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao, literally means palatial guardian.The name "Kung Pao" chicken is derived from this title.

Twice cooked pork

Twice cooked pork literally "meat that has been returned to the pot"; also called double cooked pork) is a well-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves first boiling belly pork steak chunks with slices of ginger and salt, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers or leeks.

Mapo Tofu

Mapo Tofu is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

Sichuan hotpot

There is a saying that "You haven't been to Chengdu until you've tried Chengdu Hotpot"!Like teahouses and mahjong –Hotpot is but another Sichuanese institution - without which the locals would slowly wither and die. In fact, the overcast Sichuan sky and the damp conditions of the Sichuan basin make hot pot, chili peppers and hua jiao peppers a necessity. A big pot filled with hot spicy oil and surrounded by plates of raw meats and vegetables. The pieces of meat and vegetables are sliced very small so they will cook very quickly.Most of the pots used in hotpot are divided into two sections. One half is filled with the spicy oil, and the other is filled with a delicious broth for those who are not a big fan of spicy foods. Restaurants are also more than happy to turn down the heat on request.